I just got back from a week long vacation in SoCal. The morning we left, I drove down to National City (section of San Diego) and cleaned out the Vallarta Market of all of their fresh Manzanos, and mailed a 6lb box of them back to my house in CT

I don't plan on adding anything at all during the final processing/bottling. I'm really aiming for that fantastic straight Manzano flavor. The other 3lbs got halved, seeded, and frozen this morning until the next time I fire up the smoker.

I did leave about a half dozen out to snack on raw (my God, they're delicious!) or to make a few ground sausage and cheese stuffed poppers

I just got back from a week long vacation in SoCal. The morning we left, I drove down to National City (section of San Diego) and cleaned out the Vallarta Market of all of their fresh Manzanos, and mailed a 6lb box of them back to my house in CT

I'm really looking forward to this one:

-3lbs Manzanos
-1/2 cup agave nectar
-1 teaspoon pink Himalayan salt

That's it.
"K.I.S.S."

I don't plan on adding anything at all during the final processing/bottling. I'm really aiming for that fantastic straight Manzano flavor. The other 3lbs got halved, seeded, and frozen this morning until the next time I fire up the smoker.

I did leave about a half dozen out to snack on raw (my God, they're delicious!) or to make a few ground sausage and cheese stuffed poppers

I put everything (peppers, any veggies- onion, garlic, carrots, etc.) into the food processor and chop until it's in 1/4" pieces. Transfer everything into a big mixing bowl, then add any sugar (agave nectar, honey, brown sugar, whatever) and stir it all up to get everything coated and sticky. THEN, I add the powdered starter and salt (all "dry" ingredients), and stir it all up again so it binds to the veggies/peppers. Then spoon it all into the (sterilized) jar. Top jar off with brine if necessary

Thanks! I usually add a little extra sugar (agave nectar, in this case) right up front to give the LB something to chomp on immediately and get them multiplying ASAP. Another reason I do that is because I tend to go pretty light on the salt.

I usually let 'em run for 90 days, but I'm gonna have a really tough time waiting for this one, haha! I absolutely LOVE Manzanos, but I've never had a Manzano sauce. I'll let it go for at least 60 days though